Creamy Whipped Brie Sourdough with Roasted Strawberries

Crispy Sourdough with Whipped Brie, Roasted Strawberry, Hot Honey & Pistachio Dust Appetizer

In just 30 minutes, you can pull together this incredible appetizer that balances creamy, crunchy, sweet, and spicy in every single bite. The toasted sourdough base gives you that satisfying crunch, while the whipped brie stays light and airy against the jammy roasted strawberries. I still remember the first time I made this for a friend’s gathering in Nashville, and everyone just stood around the kitchen island picking at the board until it was completely gone. It is one of those recipes that looks impressive but asks very little of you in the kitchen.

Why You’ll Love This Recipe

• The whipped brie takes only five minutes in a food processor but feels completely luxurious
• Roasted strawberries concentrate in sweetness and turn jammy without any added sugar
• Hot honey adds a gentle warmth that cuts through the rich cheese beautifully
• Pistachio dust gives a pop of color and a nutty crunch that ties everything together
• It feels like a restaurant-quality starter but comes together with minimal effort

Ingredients

• 1 loaf sourdough bread, sliced into 1/2-inch thick pieces
• 8 ounces brie cheese, rind removed and cut into chunks
• 2 tablespoons cream cheese, softened
• 1 pint fresh strawberries, hulled and halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons hot honey, plus more for drizzling
• 1/4 cup shelled pistachios, finely chopped or pulsed into a dust
• Flaky sea salt for finishing
• Fresh thyme leaves for garnish

Instructions

• Preheat your oven to 400°F and line a baking sheet with parchment paper
• Toss the halved strawberries with olive oil and balsamic vinegar, then spread them in a single layer on the baking sheet
• Roast the strawberries for 15 to 18 minutes until they soften and release their juices, then set aside to cool slightly
• While the strawberries roast, add the brie chunks and softened cream cheese to a food processor and blend until completely smooth and fluffy, scraping down the sides as needed
• Arrange the sourdough slices on a separate baking sheet and toast them in the oven for about 5 to 7 minutes, flipping halfway, until golden and crisp on both sides
• Spread a generous layer of whipped brie onto each toasted sourdough piece
• Top with a few roasted strawberry halves and a light drizzle of hot honey
• Sprinkle the pistachio dust over the top and finish with a pinch of flaky sea salt and fresh thyme leaves

Pro Tips

• Make sure the brie is at room temperature before whipping so it blends into a silky smooth texture without lumps
• Do not skip removing the rind completely, as even small pieces will leave a waxy texture in the whipped cheese
• Toast the sourdough just before serving so it stays crisp rather than softening under the brie and strawberries
• If your hot honey is too thick to drizzle, warm it gently in the microwave for about 10 seconds
• For the best pistachio dust, pulse the nuts in a food processor instead of chopping by hand to get a fine, even texture

Variations

• Swap the strawberries for roasted figs or sliced peaches when they are in season for a different fruit profile
• Use whipped goat cheese instead of brie for a tangier, brighter flavor that pairs well with the hot honey
• Add a handful of arugula on top of the brie before adding the strawberries for a peppery contrast
• Replace pistachio dust with toasted walnuts or pecans if you have those on hand instead

Frequently Asked Questions

• Can I make the whipped brie ahead of time? Yes, you can whip the brie up to two days in advance and store it covered in the refrigerator, then let it come to room temperature before serving
• What if I do not have a food processor? You can mash the brie and cream cheese together with a fork and then whisk vigorously until smooth, though it takes a bit more effort
• How do I store leftover roasted strawberries? Keep them in an airtight container in the fridge for up to three days and use them on yogurt, oatmeal, or toast
• Can I use a different bread instead of sourdough? Absolutely, a good crusty baguette or ciabatta works well, just avoid anything too soft or fluffy
• Is there a way to make this dairy-free? Use a plant-based brie alternative and a dairy-free cream cheese, though the texture will be slightly different
• How do I know when the strawberries are done roasting? They should look softened, slightly wrinkled, and the juices should be bubbling around the edges of the pan

More Recipes You’ll Love

• Hot Honey Strawberry Burrata Skewers
• Crostini Whipped Brie Roasted Strawberries Honey Walnut
• Crispy Flatbread Whipped Brie Thyme
• Pistachio Brie Bites Raspberry Glaze
• Toasted Crostini Brie Strawberry Honey

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.